Sour Cream Coffee Cake

by
Karin Calloway

In my line of work, new recipes abound. While something new is always fun, I’ve found it’s the recipes that have been in my file box for years that I often enjoy the most. I rediscovered this Sour Cream Coffee Cake recipe while searching for something special to serve weekend guests, and it was like meeting up with an old college chum.

The butter and sour cream in the recipe ensure a cake that stays moist for days, making this a wonderful weekend sweet to prepare ahead. While the band of brown sugar and cinnamon in the center is delicious, I’ll often add chopped pecans or fresh fruit. Blueberries or sliced bananas, apples or peaches can be added before the second addition of cake batter.

Place your cooled coffee cake on a doily-lined cake platter, and then sprinkle with powdered sugar for a not-too-sweet weekend treat.

Preheat oven to 350 degrees. Spray a nonstick Bundt pan with cooking spray and set aside. Cream the butter and sugar in the bowl of a heavy duty stand mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla. Combine the flour, salt and baking powder in a bowl and add to the wet ingredients in three to four additions, being careful not to over beat.

Spread half of the batter in the bottom of the prepared pan. Combine the brown sugar and cinnamon in a small bowl and sprinkle over cake batter. Sprinkle pecans or fresh fruit over cinnamon mixture. Add remaining batter, spreading evenly, and bake for 1 hour. Cool on rack before removing from pan. Sprinkle cake with powdered sugar before serving.